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Recipe for Chickpea Stuffed Sweet Potatoes

Chickpea Stuffed Sweet Potatoes

  • Difficulty Level: 3
  • Serves Serves: 3
  • Preparation

    10mins

  • Cooking

    145mins

Healthy Vegetarian Fusion Vegetable Dinner Lunch Appetizer Over 60 mins

What You Will Need

Ingredients

  • 3 sweet potatoes, color of your choice scrubbed and cleaned
  • 15 oz. can chickpeas, drained and rinsed
  • 1 tsp. avocado oil
  • chopped parsley, for garnish

Seasoning

  • 2 tsp. tandoori masala seasoning
  • 2 tsp. Lee Kum Kee Sriracha Chili Sauce

Dressing

  • ½ cup Greek yogurt
  • 1 Tbsp. olive oil
  • 1 Tbsp. lime juice
  • ½ tsp. salt
  • 1 ½ tsp. Lee Kum Kee Minced Garlic

Made with
Lee Kum Kee products

Sriracha Chili Sauce 18 oz (1 lb 2 oz) 510 g, Bottle

Sriracha Sauce

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Garlic

Other Sauces

Minced Garlic

How to make it

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Wrap the sweet potatoes in aluminum foil and place them onto the baking sheet. Bake them for about 2 hours or until tender.
  3. Toss the chickpeas in the avocado oil with tandoori masala seasoning, and Lee Kum Kee Sriracha Chili Sauce. When the sweet potatoes are done, increase oven temperature to 400°F. Add chickpeas to a parchment lined baking sheet and bake for 20-25 minutes.
  4. In a small bowl, mix the Greek yogurt, olive oil, lime juice, salt, and Lee Kum Kee Minced Garlic until fully combined. 
  5. To serve, split each sweet potato in half and fluff the insides with a fork. Add some of the chickpeas to each potato and drizzle the yogurt sauce on top. Garnish with fresh parsley. Enjoy!

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